Teriyaki Salmon with Veggie Noodle Stir-Fry

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 11, 2016.

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Quick and easy salmon and noodle stir-fry.

Ingredients

200g vermicelli noodles
Drizzle of sesame oil
½ red onion, diced 2cm
1 carrot, cut into thin matchsticks, about 7cm long or grated
1 red capsicum, core and seeds removed, sliced 1cm
1 head broccoli, florets finely chopped
2 baby bok choy, cut ends 1cm and then rinsed, sliced 1cm (separate stalks and leaves)

a full kettle to the boil.
In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
In a pot, combine soy sauce, brown sugar, water, sesame oil, rice wine vinegar and ginger. Bring to a simmer on high heat then reduce heat to low-medium. Add cornflour/water mixture and simmer for 2–3 minutes until sauce thickens slightly. Remove from heat and stir through sesame seeds.
Heat a drizzle of oil in a fry-pan on medium-high heat. Pat salmon dry, remove any remaining scales or pin bones and cut into 4–5 pieces. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
Set aside, covered in foil, to rest for 2–3 minutes. Discard oil from pan and wipe clean with a paper towel. Return pan to high heat with another drizzle of oil.
Cook onion, carrot, capsicum and broccoli for about 3 minutes, until starting to soften. Add bok choy stalks and cook a further 2 minutes. Remove pan from heat and toss through bok choy leaves and cooked noodles until combined.
Divide veggie noodle stir-fry between bowls, top with a piece of salmon and generously spoon teriyaki sauce over salmon and noodles.